Directions

1.
Bring a large pot of salted water to a boil.

2.
Place basil, parsley, pistachios, garlic, and salt in the bowl of a food processor; pulse to combine. With the machine running, add 1 1/2 cups olive oil in a slow, steady stream. Process until a smooth paste forms, scraping down sides of bowl as necessary. Transfer half of the pesto mixture to a large skillet; reserve remaining pesto for another use.

3.
Add spaghetti to boiling water and cook, according to package directions, until al dente. Drain pasta, reserving 1 cup cooking liquid. Add cooking liquid to skillet along with pasta and toss to combine. Drizzle with remaining 2 tablespoons olive oil and sprinkle with cheese; toss to combine and serve.

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Saralynn35

12 DEC, 2011

Great recipe! I love the texture, plus the fact that pistachios are so good for you!! I used Orandio Ranch, ARO Pistachios. Handcrafted with Himalayan Pinksalt, you can visit orandiranch.com and get some of those wonderful pistachios!